Olive oil

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Is there a big difference in quality and taste in extra virgin
olive oils^8 I know there is a difference in taste between virgin and x virgin just don't know if the more expencive brands are better then the cheaper ones^8

Originally posted by okie Is there a big difference in quality and taste in extra virgin
olive oils^8 I know there is a difference in taste between virgin and x virgin just don't know if the more expencive brands are better then the cheaper ones^8

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There are probably purists who will tell you otherwise, but I experimented with various brands Extra Virgin olive oil, and found no difference.

Believe or not but I whent to a olive oil seminar in Spain.
Yes big difference in the various style and regions that produce oil. Contrary to CaliGlock, the various brands do have some difference.

One thing I will tell you, buy in small quanity for better taste. Olive oil over time changes it texture and flavor. A big 1gal can after 1yr or storage won't exhibit the same flavor of a smaller size bottle. Keep it in a dark cabinet and not on your table. Light breaks down the oil quicker.

Some of the best oils I've used are from Spain and Italy. Great on bread,cheese and salads.

Originally posted by okie Is there a big difference in quality and taste in extra virgin
olive oils^8 I know there is a difference in taste between virgin and x virgin just don't know if the more expencive brands are better then the cheaper ones^8

Some of the finest extra virgin olive oils I have tried come from North Africa. I certainly would look at other sources in addition to Spain and Italy.
I have found some fine ones in the three liter cans or gallon cans at Fiesta in Houston and various "farmers markets" in Atlanta, and speciality stores, with "Fresh", "Whole" or "Trader" in their names.
I have not checked "Specs" in Houston...

Do all wines taste the same? You can definately tell the difference between a higher quality extra virgin olive oil and a cheaper one, but you may not like the taste of the expensive one. It seems some of the good ones, around $26/bottle, taste more "grassy" and/or "peppery" than the cheaper ones, which may or may not suit your fancy. As for the $70 bottles, I could not tell you how they taste.

Like most other gourmet items, the best olive oils seem to come from France, IMO, but Italy, Spain, Greece, California, and South Africa, in no particular order, can produce excellent ones.

It really depends on what you're using the olive oil for... if you're using it for high temperature cooking, plain old OO or VOO will do just fine, since the heating will essentially make your EVOO into plain OO. EVOO is best used for cooking with light heating or no heating.

While the taste and quality of extra virgin olive oils differs from manufacturer to manufacturer (and from country to country) they're all pretty decent. I've never bought any really bad EV olive oil.

Olive oils from Sicily are particularly good.

Cooks Illustrated did a taste test of olive oils and I believe their "best buy" was Bertolli, which is the brand I usually buy in "pure olive oil" form and sometimes buy in Extra Virgin whenever I go to Sam's Club.

Right now I have a 34 oz. bottle of "Borges" extra virgin olive oil (Spain). Big Lots: $4.99

I didn't realize there was so much of a difference. I have been using it to fry my french fries and chicken strips, and haven't noticed any taste difference between it and regular ole vegitable oil. I was just using it because it's supposed to be better for you.

I was in Northern Italy this summer. Olive oil there is like micro brews here..
Bought some in Florence and San Gimignano...nice pepper like taste. It was incredible.
Fresh Motz, Presciuto and Tomatoes..drizzled with Olive oil...I was in heaven...

Okie--There's definately a difference in olive oil flavors--I tried DeEcco (Italian import) and Lucini (also Italian), and was blown away by their flavor. Made some steamed green beans w/sauteed shallot, toasted almonds, lemon zest/juice, and drizzled brand X oil over it at in-laws @ Christmas and it was just plain oil-y. Have made the exact same recipe @ home w/ the above quality oils, and it's worlds apart in terms of taste.definately

This is a little off topic but my wife is looking for Extra-Extra Virgin Olive Oil. We've found extra virgin in the past but I can't find anything anywhere about extra extra. Is there such an animal and where can I find some?

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